Garden Chickpea Salad Recipes

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CHICKPEA SALAD



Chickpea Salad image

A simple and delicious salad of chickpeas (garbanzo beans), onions, cucumber, tomato and vinegar.

Provided by Amanda

Categories     Salad     Beans

Time 15m

Yield 4

Number Of Ingredients 6

1 (15 ounce) can chickpeas (garbanzo beans), drained
½ onion, chopped
½ cucumber, sliced
1 small tomato, chopped
½ cup red wine vinegar
½ cup balsamic vinegar

Steps:

  • In a medium bowl combine chickpeas, onion, cucumber, tomato, red wine vinegar and balsamic vinegar. Mix well and serve.

Nutrition Facts : Calories 127.3 calories, Carbohydrate 26.7 g, Fat 0.9 g, Fiber 3.7 g, Protein 4.1 g, SaturatedFat 0.1 g, Sodium 221.1 mg, Sugar 6.2 g

SIMPLE CHICKPEA SALAD



Simple Chickpea Salad image

This simple chickpea salad has a good mix of protein, healthy fats, nourishing and cooling ingredients that is perfect for the warm season.

Provided by Silvia

Categories     Salad

Time 18m

Number Of Ingredients 10

2 cups canned or home cooked chickpeas
2 cups cherry tomatoes, (halved)
2 cups fresh spinach, or greens of choice
1 cup Cucumbers, (quartered )
4 hard boiled eggs, (halved and quartered)
1 avocado, (chopped or sliced)
1 cup microgreens
1 lemon, (juiced)
3 tbsp avocado oil or olive oil
1 pinch salt and pepper, (to taste)

Steps:

  • Add chickpeas, spinach, tomatoes, cucumber and microgreens to a big bowl. Toss to combine
  • Add the eggs and avocado on top.
  • Stir the juice from one lemon with oil of choice, salt and pepper and pour over the salad. Serve

GARDEN CHICKPEA SALAD



Garden Chickpea Salad image

Looking for a summer dish with a difference? Combine colorful crunchy veggies with soft feta cheese and good-for-you garbanzos. If you like, add sliced, cooked chicken or lamb. -Sally Sibthorpe, Shelby Township, Michigan

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 17

1/2 teaspoon cumin seeds
1/4 cup chopped tomato
1/4 cup lemon juice
1/4 cup olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
SALAD:
3/4 cup canned garbanzo beans or chickpeas, rinsed and drained
1 medium carrot, julienned
1 small zucchini, julienned
2 green onions, thinly sliced
1/2 cup coarsely chopped fresh parsley
1/4 cup thinly sliced radishes
1/4 cup crumbled feta cheese
3 tablespoons chopped walnuts
3 cups spring mix salad greens

Steps:

  • For dressing, in a dry small skillet, toast cumin seeds over medium heat until aromatic, stirring frequently. Transfer to a small bowl. Stir in tomato, lemon juice, oil, garlic, salt and cayenne pepper., In a bowl, combine chickpeas, carrot, zucchini, green onions, parsley, radishes, cheese and walnuts. Stir in 1/3 cup dressing., To serve, divide greens between 2 plates; top with chickpea mixture. Drizzle with remaining dressing.

Nutrition Facts : Calories 492 calories, Fat 38g fat (6g saturated fat), Cholesterol 8mg cholesterol, Sodium 619mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 9g fiber), Protein 12g protein.

CHICKPEA GARDEN SALAD



CHICKPEA GARDEN SALAD image

CHICKPEA GARDEN SALAD

Provided by TCM World

Categories     Vegetables

Number Of Ingredients 11

1 zucchini, cut into bite-size pieces
1 tablespoon of olive oil
4-5 cherry tomatoes
1 scallion, diced
½ red pepper, diced
½ can of chickpeas, rinsed
1 clove of garlic, minced
¼ cup of cilantro, chopped
1 lemon, juiced
½ teaspoon of salt
Optional: Chopped olives and feta cheese

Steps:

  • To a heated wok, add the oil. Then add the zucchini chunks and toss gently until they are lightly golden.
  • Place the cooked zucchini in a bowl and add the remaining ingredients. Lightly toss.

Nutrition Facts :

GREEN SALAD WITH CHICKPEAS



Green Salad with Chickpeas image

Chickpeas, white balsamic vinegar, and honey join olives, tomatoes, red onion, and greens for a new twist on a Greek salad. You can use white-wine vinegar in place of the balsamic -- just add more honey to taste.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 9

1 head Bibb or Boston lettuce, torn
1 cup cherry tomatoes, halved or quartered
1/2 cup canned chickpeas, drained and rinsed (from one 14-ounce can)
1/2 cup Cerignola or other green olives
1/4 medium red onion, thinly sliced
1 tablespoon white balsamic vinegar
1 teaspoon honey
3 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper

Steps:

  • Make the salad: Mix together lettuce, tomatoes, chickpeas,olives, and onion.
  • Make the dressing: Combine vinegar and honey. Pourin oil in a slow, steady stream, whisking constantly untilemulsified. Season with salt and pepper.
  • Pour dressing over salad just before serving; toss to coat.

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